Vegetarian Recipes
Sweet potatoes with avocado cream and wild rice
Print
Sweet potatoes with avocado cream and wild rice
Course Dinner Recipes, Vegetarian Recipes
Prep Time 10 minutes minutes
Cook Time 1 hour hour 20 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 1 servings
Calories 340kcal
- Sweet Potatoes 200 grams
- Wild rice 120 grams
- Butter 30 grams
- Dill 5 grams
- Parsley 5 grams
- Onion sibulet 7 grams
- Chilli pepper 1 grams
- Avocado ½ pieces
- Lemon juice 2 ml
- Olive oil 20 ml
- Ground black pepper 1 grams
- Salt 2 grams
Mash avocados, add olive oil, lemon juice and spices, mix thoroughly.
Cut the sweet potato from the top along the length and bake entirely in the uniform in the oven at a temperature of 220-230 degrees for 35-45 minutes.
Boil wild rice in salted water for 30–40 minutes.
Put the prepared rice on a plate, fill it with melted butter with chopped greens.
Top on the yam to put the cream of avocado, sprinkle with pepper, and finely chopped onions sibulet.
Calories: 340kcal